2. Set onions in slow cooker on low. Cook for at least 12 hours, until onions are brown.

3. Add onions to pan with sherry and simmer until you can't smell alcohol.

4. Combine beef bouillon cube and boiling water, stir to dissolve. Add beef broth, thyme, and apple cider vinegar. Bring to a boil and simmer for 20m

5. Put in bowl and top with bread slice. Generously Cover in miyokos liquid mozzarella

6. Bake 4m at 400°